Rich and Creamy Butter Pecan Cheesecake That Feels Like a Southern Hug

This butter pecan cheesecake is rich, smooth, and filled with toasty pecan flavor in every bite. It combines the creamy decadence of cheesecake with buttery, caramelized pecans for a dessert that’s warm, cozy, and seriously indulgent. Whether I’m baking it for the holidays or just because I’m craving something sweet and special, this cheesecake always delivers.

Why I Love This Recipe

I love this recipe because it’s the perfect mix of classic and comforting. The crust is made with crushed pecans and graham crackers, the filling is ultra-creamy, and the topping is loaded with buttery, brown sugar-glazed pecans. It’s not just a dessert—it’s a moment. This is one of those bakes that feels like it belongs on a special occasion table, but I make it anytime I want to treat myself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs

• Finely chopped pecans

• Brown sugar

• Melted butter

For the filling:

• Cream cheese, softened

• Granulated sugar

• Brown sugar

• Eggs

• Sour cream

• Vanilla extract

• Butter pecan extract (optional, but adds great flavor)

For the butter pecan topping:

• Butter

• Brown sugar

• Heavy cream

• Chopped pecans

• A pinch of salt

• Vanilla extract

Directions

1. I preheat the oven to 325°F (163°C) and lightly grease a 9-inch springform pan.

2. For the crust, I mix graham cracker crumbs, chopped pecans, brown sugar, and melted butter until it looks like wet sand. I press it into the bottom and slightly up the sides of the pan. Then I bake it for 10 minutes and set it aside.

3. In a large bowl, I beat the cream cheese until smooth, then add both sugars and mix until light and creamy.

4. I add the eggs one at a time, mixing just until combined, then stir in the sour cream, vanilla, and butter pecan extract.

5. I pour the filling over the crust and smooth out the top.

6. I bake it for 55–65 minutes, until the center is just set and slightly jiggly. Then I turn off the oven, crack the door, and let it cool inside for an hour.

7. Once it’s out of the oven, I let it cool to room temperature, then chill it in the fridge for at least 4 hours—or overnight.

For the butter pecan topping:

1. In a saucepan, I melt the butter and stir in the brown sugar and cream until smooth.

2. I bring it to a gentle simmer, then stir in the chopped pecans and a pinch of salt.

3. I cook it for a few minutes until slightly thickened, then remove from heat and stir in the vanilla.

4. I let it cool slightly, then spoon it over the chilled cheesecake before serving.

Servings and Timing

This cheesecake serves about 10–12 people. It takes me around 30 minutes to prep, 1 hour to bake, and at least 4 hours to chill. I usually make it the night before so it sets up perfectly.

Variations

When I want to change it up, I add a swirl of caramel into the batter or fold in finely chopped candied pecans. I’ve also made a maple pecan version by swapping out the brown sugar for maple syrup in the topping. And for a shortcut, I sometimes use a store-bought graham crust and make mini cheesecakes in muffin tins.

Storage/Reheating

I store leftovers in the fridge, tightly covered, for up to 5 days. The topping keeps well and the flavor gets even better after a day. I don’t usually freeze the full cheesecake, but individual slices freeze great—just wrap them in plastic and foil, and thaw in the fridge overnight.

FAQs

Can I make this cheesecake without a water bath?

Yes! This recipe bakes gently at a lower temperature, so I don’t need a water bath. Cooling it slowly in the oven helps prevent cracks.

What’s the best cream cheese to use?

I always go with full-fat brick-style cream cheese for the richest, creamiest texture.

Do I need to toast the pecans first?

You can, but I don’t. The topping cooks them in a buttery glaze that brings out all their flavor.

Can I make this ahead of time?

Yes—this cheesecake is perfect for making ahead. I make it a day in advance and add the topping just before serving.

Is butter pecan extract necessary?

It’s optional, but it really amps up that buttery, nutty flavor. If I don’t have it, I just stick with vanilla and it still turns out delicious.

Conclusion

This butter pecan cheesecake is a show-stopping dessert that feels indulgent and comforting all at once. From the nutty crust to the rich filling and that buttery pecan topping, it’s everything I want in a slice of cheesecake. Whether it’s for a holiday table or just a weekend treat, this recipe always hits the sweet spot.

Rich and Creamy Butter Pecan Cheesecake That Feels Like a Southern Hug

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• Author: Mary
• Prep Time: 30 minutes
• Total Time: 6+ hours
• Yield: 10–12 servings
• Category: Dessert, Holiday Recipes, Cheesecake
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Butter Pecan Cheesecake is ultra-creamy, rich, and loaded with warm, toasty pecan flavor in every bite. With a buttery graham-pecan crust, smooth brown sugar cheesecake filling, and a luscious butter pecan topping, it’s a show-stopping dessert perfect for holidays or anytime you want something indulgent and unforgettable.

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Ingredients

• For the Crust:
• 1 ½ cups graham cracker crumbs
• ½ cup finely chopped pecans
• ¼ cup brown sugar
• 6 tbsp melted butter
• For the Filling:
• 24 oz (3 blocks) cream cheese, softened
• ½ cup granulated sugar
• ½ cup brown sugar
• 3 large eggs
• ¾ cup sour cream
• 1 tbsp vanilla extract
• 1 tsp butter pecan extract (optional)
• For the Butter Pecan Topping:
• 4 tbsp unsalted butter
• ½ cup brown sugar
• ¼ cup heavy cream
• ¾ cup chopped pecans
• Pinch of salt
• 1 tsp vanilla extract

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Instructions

1. Preheat & Prepare Pan: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan lightly.

2. Make the Crust: Combine graham crumbs, pecans, brown sugar, and melted butter. Press into bottom and slightly up sides of pan. Bake for 10 minutes. Set aside.

3. Make the Filling: In a large bowl, beat cream cheese until smooth. Add both sugars and mix until light and fluffy.

4. Add eggs one at a time, mixing just until incorporated. Stir in sour cream, vanilla, and butter pecan extract.

5. Assemble & Bake: Pour filling over crust. Bake for 55–65 minutes, until edges are set and center is slightly jiggly.

6. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Then cool at room temperature before refrigerating for at least 4 hours (or overnight).

7. Make the Topping: In a saucepan over medium heat, melt butter. Stir in brown sugar and cream. Bring to a gentle simmer.

8. Add chopped pecans and pinch of salt. Simmer until slightly thickened. Remove from heat and stir in vanilla. Let cool slightly.

9. Finish & Serve: Spoon topping over chilled cheesecake before serving.

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Notes

• Make this a day ahead for best texture and flavor.
• Add a caramel swirl or use candied pecans in the filling for variation.
• Try maple syrup in the topping for a seasonal twist.
• Make it mini: bake in muffin tins with cupcake liners for individual servings.